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creamy chicken wild rice soup in a red Dutch oven with a wooden spoon
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Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice soup is a beloved classic that combines tender chicken, hearty wild rice, and a rich, velvety broth to create a bowl of warmth that's perfect for any season. This dish is versatile enough to use chicken thighs or breasts, carrots, onions, celery, spinach, or any of your favorite vegetables. This homemade favorite promises warmth and satisfaction in every spoonful.
Course dinner, lunch
Cuisine American
Keyword chicken wild rice soup, cream of chicken and wild rice soup, creamy chicken wild rice soup, turkey and wild rice soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 cups
Calories 413kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 teaspoon olive oil
  • 2 pounds boneless skinless chicken thighs or breasts I used chicken thighs. Diced into 1 inch cubes if desired.
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • ½ cup diced celery
  • ½ cup diced onions I used white onions.
  • ½ cup diced carrots
  • 4 garlic cloves minced
  • ¼ cup all purpose flour
  • 6 cups broth I used chicken broth.
  • 1 cup wild rice
  • 1 cup heavy whipping cream
  • 3-4 cups fresh spinach or mixed greens

Instructions

  • Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken, oregano, thyme, salt and pepper to taste, and cook until browned on all sides, about 4-5 minutes.
    1 teaspoon olive oil, 2 pounds boneless skinless chicken thighs or breasts, ½ teaspoon dried thyme, ½ teaspoon dried oregano, Salt and pepper to taste
  • In the same pot, add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.
    ½ cup diced celery, ½ cup diced onions, ½ cup diced carrots, 4 garlic cloves
  • Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.
    ¼ cup all purpose flour
  • Gradually whisk in the chicken broth and rice. Stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon.
    6 cups broth, 1 cup wild rice
  • Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot with the lid and lower the heat to low to let the soup simmer for about 20-30 minutes, or until the chicken is cooked through and the rice is tender.
    The cook time of the soup will vary greatly based on the type of rice you use and the brand. Read the instructions on the package. Ultimately, the soup is finished when the rice is soft and the chicken is tender.
  • Open the pot and stir in the heavy cream and spinach. Let the soup simmer for an additional 5 minutes. Taste repeatedly and adjust the spices, salt, and pepper to suit your taste.
    1 cup heavy whipping cream, 3-4 cups fresh spinach or mixed greens

Notes

I prefer shredded chicken vs cubed chicken, so I keep the chicken thighs intact (vs slicing it into chunks first) while cooking. While the soup simmers, the chicken will become really tender and break down and shred easily on its own.
Browning the chicken first will allow the spices to penetrate the meat for ultimate flavor. This also helps produce juicy chicken. You can skip this step if you wish.
The cook time of the soup will vary greatly based on the type of rice you use and the brand. Read the instructions on the package. If your rice takes 40-60 minutes to cook, then you will need to adjust your cook time accordingly. Ultimately, the soup is finished when the rice is soft and the chicken is tender.
The texture of this soup is really thick and creamy. It will also thicken up more as it stands and after being refrigerated. You can always thin out the soup using extra broth or water.
If you don't want creamy soup and you are looking for something brothy, omit the whipping cream.
You can swap out the cream using half and half or milk. You can also use full fat coconut milk or 4 ounces of softened cream cheese. Half and half, milk, and coconut milk aren't as thick as heavy cream, so using these will alter the texture of the soup, so keep that in mind.
If you follow the cook times on the package of your rice you should be able to avoid mushy rice. If you encounter issues, here are some other things you can try:
    • Cook Rice Separately: Cook the wild rice separately from the soup. Once the rice is cooked to your desired texture, add it to the soup just before serving. This prevents the rice from absorbing too much liquid and becoming mushy.
    • Under-cook the Rice: If you prefer to cook the rice in the soup, under-cook it slightly. Wild rice typically takes longer to cook than other types of rice, so cook it until it's just al dente. It will continue to cook and soften in the soup.
    • Storage: If you plan on having leftovers, store the rice and soup separately. When reheating, combine the two. This prevents the rice from becoming overly soft as it sits in the broth.

Nutrition

Serving: 1cup | Calories: 413kcal | Carbohydrates: 24g | Protein: 30g | Fat: 21g